Fermented bamboo shoots are a traditional Lao food made using a simple food preservation method. This process gives bamboo shoots a sour taste and helps preserve them for later use.
Ingredients:
- 2–4 fresh bamboo shoots
- Clean water
- 1–2 teaspoons of salt
- A clean container with a lid
Instructions:
- Peel the bamboo shoots and slice them into thin strips.
- Place the bamboo shoots in a clean container and press them down firmly. Add enough water to cover the bamboo shoots, then add the salt and close the lid tightly.
- Keep the container in a clean place away from direct sunlight. In warm weather, fermentation may take about 2–5 days. Once the bamboo shoots have reached the desired sour taste, they are ready to use.
